Keto Deviled Egg Salad
Creamy, tangy, and packed with protein, this Keto Deviled Egg Salad is a quick and satisfying dish perfect for breakfast, lunch, or a light dinner. It captures all the classic flavors of a traditional deviled egg but in a convenient, easy-to-eat salad form. Each bite delivers that perfect balance of rich egg yolk, creamy mayonnaise, zesty mustard, and a touch of crunch from fresh herbs or pickles.
This keto-friendly version keeps the carbs low while still being indulgent and flavorful. It’s ideal for meal prep, quick lunches, or even as a dip for fresh vegetables at parties. What makes it even better is its versatility — you can adjust the seasonings, add extra herbs, or mix in other keto-friendly ingredients to make it your own.
Egg salad can sometimes be dry or bland, but this recipe ensures creamy, perfectly seasoned results every time. The key is balancing the egg yolks with a creamy base and bright seasonings, while using fresh herbs and optional toppings for extra flavor and texture.
Ingredients
- 6 large hard-boiled eggs, peeled and chopped
- ¼ cup mayonnaise (full-fat for keto)
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar or lemon juice
- 1 tablespoon chopped fresh chives or green onions
- 1 tablespoon finely diced celery or pickles (optional, for crunch)
- ½ teaspoon garlic powder
- ½ teaspoon paprika, plus more for garnish
- Salt and pepper, to taste
- Optional toppings: chopped parsley, bacon bits, or a dash of hot sauce
Substitutions
- Mayonnaise: Use avocado mayonnaise or Greek yogurt for a different flavor and creaminess.
- Mustard: Yellow mustard, whole-grain mustard, or spicy brown mustard all work.
- Add-ins: Chopped bell peppers, radishes, or cucumbers can be added for extra crunch.
- Eggs: Hard-boiled eggs can be cooked in advance or bought pre-cooked for convenience.
Instructions
- Prepare the Eggs
Hard-boil the eggs by placing them in a pot of cold water, bringing to a boil, then simmering for 10 minutes. Transfer to ice water to cool, then peel and chop roughly. - Mix the Base
In a mixing bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, paprika, salt, and pepper. Stir until smooth and creamy. - Combine with Eggs
Add the chopped eggs, celery or pickles (if using), and chopped chives or green onions to the bowl. Gently fold until the eggs are coated evenly with the creamy mixture. Avoid mashing the eggs too much unless you prefer a smoother texture. - Taste and Adjust
Taste the salad and adjust seasoning as needed. Add more salt, pepper, or vinegar/lemon juice for brightness. - Chill and Serve
Refrigerate for at least 30 minutes before serving to allow flavors to meld. Garnish with paprika, parsley, or bacon bits before serving.
Preparation & Cooking Time
Prep Time: 10 minutes
Cook Time: 10 minutes (for hard-boiling eggs)
Total Time: 20 minutes
Serves: 4
Chef Tips
- Egg Cooking Tip: For easy peeling, add a teaspoon of baking soda to the boiling water.
- Creaminess Factor: Use full-fat mayonnaise or blend some egg yolks directly into the dressing for extra richness.
- Mix Gently: Overmixing can make the salad mushy. Fold gently to maintain a nice texture.
- Chill Before Serving: Letting it rest in the fridge for at least 30 minutes enhances the flavor.
Flavor Variations
- Spicy Kick: Add a teaspoon of sriracha, hot sauce, or a pinch of cayenne for heat.
- Herb Explosion: Mix in fresh dill, parsley, or tarragon for extra freshness.
- Bacon Lover’s: Fold in crispy bacon bits for smoky flavor.
- Avocado Egg Salad: Swap half of the mayonnaise for mashed avocado for a creamy, nutritious twist.
- Pickle Lover’s: Add chopped dill pickles, gherkins, or even pickled jalapeños for tang and crunch.
Meal Prep Hacks
- Make Ahead: Prepare the eggs and dressing separately and combine just before serving for maximum freshness.
- Batch Cooking: Make a double batch to enjoy lunches throughout the week. Store in airtight containers in the fridge for up to 4 days.
- Portion Control: Serve in individual containers for easy grab-and-go keto lunches.
- Freezing Tip: Egg salad doesn’t freeze well due to mayonnaise, but you can freeze hard-boiled eggs separately if needed.
Serving Suggestions
- Serve on keto-friendly bread or lettuce wraps for sandwiches.
- Use as a dip for fresh vegetables, such as celery sticks, cucumber slices, or bell peppers.
- Add to salad bowls as a protein-rich topping.
- Serve alongside grilled meats or keto-friendly sides for a complete meal.
Storage & Reheating
- Refrigerate: Keep in an airtight container for up to 4 days.
- Do Not Freeze: Freezing is not recommended due to the mayonnaise-based dressing.
- Reheat: Serve cold or at room temperature; this salad is meant to be eaten chilled.
FAQs
Can I use store-bought hard-boiled eggs?
Yes, pre-cooked eggs work perfectly to save time.
Is this recipe keto-friendly?
Absolutely! It’s low-carb, high-fat, and protein-packed, perfect for keto or low-carb diets.
Can I make it vegan?
Yes. Use mashed chickpeas or tofu with vegan mayonnaise as a substitute for eggs.
Can I add other vegetables?
Yes. Celery, bell peppers, radishes, or cucumbers add crunch and freshness.
How long can I store it in the fridge?
Up to 4 days in an airtight container. Fresh herbs should be added just before serving for best flavor.
A Classic Made Keto-Friendly
This Keto Deviled Egg Salad is creamy, tangy, and satisfying, making it a quick, versatile, and delicious keto-friendly option for any meal. It’s perfect for meal prep, a light lunch, or as a flavorful side dish. By balancing seasonings, adding optional mix-ins, and keeping the eggs tender and creamy, you’ll have a salad that’s both comforting and exciting to eat. With endless variations and easy customization, this egg salad is a staple that will make your low-carb meals flavorful, fun, and satisfying.
Keto Deviled Egg Salad
Ingredients
- 6 large hard-boiled eggs peeled and chopped
- ¼ cup mayonnaise full-fat for keto
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar or lemon juice
- 1 tablespoon chopped fresh chives or green onions
- 1 tablespoon finely diced celery or pickles optional
- ½ teaspoon garlic powder
- ½ teaspoon paprika plus more for garnish
- Salt and pepper to taste
- Optional toppings: chopped parsley bacon bits, or a dash of hot sauce
Instructions
- Prepare the Eggs: Hard-boil eggs, cool in ice water, peel, and chop roughly.
- Mix the Base: Combine mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, paprika, salt, and pepper in a mixing bowl until smooth.
- Combine with Eggs: Add chopped eggs, celery or pickles (if using), and chives or green onions. Fold gently to coat evenly.
- Taste and Adjust: Adjust seasoning with salt, pepper, or vinegar/lemon juice for brightness.
- Chill and Serve: Refrigerate at least 30 minutes before serving. Garnish with paprika, parsley, or bacon bits.
